Fully Loaded Biscuits
by Jes Mostek
serves: 12
  If you don't have any buttermilk on hand, you can make a substitute by combining 1 tsp. (apple cider) vinegar for every 1/2 c. milk.

You can substitute biscuit mix for the dry ingredients and shortening & butter
  2 c.   all-purpose flour
  2 1/2 tsp.   baking powder
  1/4 tsp.   baking soda
  1 tsp.   salt
  1/4 c.   shortening
  2 T.   butter
  3/4 c.   butter milk
  1/2 lb.   bacon, cooked, drained, and crumbled
  3/4 c.   shredded cheddar cheese
  2 T.   fresh snipped chives
  Heat oven to 450F. Adjust the oven rack to center position.

In a large bowl, combine flour, baking powder, soda, and salt. Cut in chilled shortening and butter until you reach the consistency of dry oatmeal.

Make a well in the er of dry ingredients; pour in buttermilk. With a wooden spoon, gently blend dry ingredients into the buttermilk, just until mixture is clumping together. If necessary, add a few more teaspoons of buttermilk. Gently mix in the bacon, cheese, and chives.

For cut biscuits, transfer dough to a lightly floured board. Pat out in a circle about 8 inches in diameter and 1/2-inch thick. Using a 2 1/2 to 3-inch biscuit cutter, cut out and place on an ungreased cookie sheet.

For drop biscuits, use 2 spoons or a scoop to drop small mounds 2 T. - 1/4 c. each on an ungreased cookie shet.

Bake on center oven rack for about 10 to 12 minutes, until tops are browned and toothpick inserted into the center of one of the biscuites comes out clean.

Makes 10 to 12 biscuits, depending on size of cutter.